I have just made the most wonderful, rich, "catch all", leftover Thanksgiving Day soup. It is thick, rich, low in calories, but definitely "sticks to the ribs". I always keep a container of soup in my refrigerator. I'm fortunate to own a crock pot, so making these recipes is healthy and economical. I know many of you out there buy those canned soups. PLEASE! Once you begin making your own favorite soups and stews, you'll save more food dollars by simmering these recipes and freezing them for future use. You'll see many food items from you local food pantry, which makes this recipe a steal. I do put in smoked neck bones for flavor. They are cheap, and a packet of these smoked bones lasts you for many soups and can be found under $3. These bones add a rich smoked flavor that is second to none.

1 large smoked pork neck bone1 1/2 cups Preparing Dried Beans Recipe (Under Beans)2 cans of tomato soup1 can chicken soup (noodles drained, and set aside for other use)1 can mixed vegetables1 8 oz. package of frozen spinach/or other green1 1/2 cups of leftover stuffing5 cups of water1 cup of corn1 onion (chopped)3 celery ribs (chopped)2 cloves of garlic (chopped)1 bay leaf1 tsp. herbs de Provence (see local bulk health food store)2 tsp. of seasoned salt1 tsp. pepperGet out your crockpot, if you have one. This is easily cooked on the stovetop too. I know you are waiting for those long directions of frying vegetables and such. I don't bother. I have to tell you, I make some of the most tastiest soups on the planet, and no one as of today knows that I skip all of the usual steps. Put everything in crockpot, simmer on low for about 6 - 8 hours or until done. If you are cooking this on a stovetop, 3 hours would complete the process. You want to ensure that neckbone has the meat falling off. Take out neckbone when done, and debone. Place meat back into pot. No one will ever know!

From time to time, I get meat from my local food bank. I realized I've been remiss of including some wonderful, wholesome dinner recipes to these archives. I do have several low cost, filling, healthy recipes to add. They are full of flavor, and will cost you little at the grocery store.A recent roll of a 10 pound ground beef, given to me by a food pantry, sparked me to share this recipe that I've made frequently in the past. All you have to do is mash some potatoes or boil noodles to add all that is necessary to this main event. I've found it easiest to search circulars such as: Food Lion, Save A Lot, Winn Dixie, and such on Wednesdays to see the upcoming sales and buy in bulk. This stretches the dollar especially on meat sales.1 pd. ground beef1/3 Bread Crumb Recipe (Under Cracker Recipes)3/4 tsp. salt1/2 tsp. pepper1 egg1 large onion sliced thin1/2 cup mushrooms1 package of mushroom gravy3/4 cup of milk1/4 cup of water

Take ground beef and place in a good size bowl. Add bread crumbs, salt, pepper, and egg. Mix well until meat absorbs spices and crumbs. In a fry pan add onion and mushroom, fry briefly moving to sides of pan. Form meat into four oval patties. Fry briefly until golden on each side. Drain fat out of pan leaving about 2 tab. Take mushroom packet of gravy and mix with water and milk. Add to meat patties. Cover and let cook 15 min. until beef is done.

I'm back and sharing my giblet gravy recipe to lace your turkey and mashed potatoes. This sauce is delightfully rich and creamy, yet has little fat in it. There is nothing like homemade gravy during turkey day. Start by dragging out those giblets and neck. We're going to make our own stock that takes minutes!I purchase my Herbs De Provence from my local bulk health food store, Loves. This gem costs just a bit over $1 for a full ounce that smells heavenly. If you can't find this blend locally, you can make your own Herbs De Provence. These herbs can be used on poultry and other roasted meats. Your kitchen will bring on an all new air when these spices are engaged.Giblets from turkeyNeck from turkey1 Bay Leaf1 tsp. Herbs De Provence3 cups of water1 cup of turkey drippings (when bird is removed)1/3 cup cold water3 tab. cornstarchSalt and PepperCook turkey neck and giblets in water, herbs, salt, and pepper to taste. Let mixture slow simmer for 1 hour. Strain and take out neck and giblets. Chop giblets and replace in broth. Put neck aside for later consumption. Mix water with cornstarch and add to simmering broth with giblets. Take 1 cup of turkey drippings and remove fat with spoon. Put into giblet gravy simmering. Taste and season with more salt and pepper until desired results are attained. Serve immediately.

I have just put my turkey to roast in the oven, and I wanted to share with you a recipe to use all those old mayonnaise jars that accumulate from food banks. I used to spread butter over the skin of my turkey before seasoning it well. Now, I've found that mayonnaise does the trick much better. Also, the seasoning seems to stick and infuse better on the bird. You can also do this with chicken. I promise you, you will use this recipe again and again after tasting that moist, delightful bird.

Rinse turkey well. Place in dish. Put one tsp. salt and 1/2 tsp. pepper into cavity and rub well. Stuff with stuffing mixture. Tie legs and truss so that stuffing keeps moist during baking. Rub outside of turkey with mayonnaise. Ensure there is a good layer to keep meat moist. Sprinkle with remaining salt; pepper seasoned salt, and Greek seasoning. Add garlic salt last. Roast at 325 until popper pops are according to turkey cooking times.

Good morning, and a Happy Thanksgiving to your family! I am prompted at this moment to remember all the things I'm thankful for. Despite a tumulus past six months, my immediate family is healthy and happy. Unfortunately, I recently lost my brother last week, and I am reminded how life slips by so quickly. Take time to hug those you love today and keep them close to your heart. I always have pancake syrup on hand that I get free, and incorporated this into my sweet potatoes last year. It was delicious!4 pd. of sweet potatoes, peeled and cubed 1/4 cup of pancake syrup 1/2 stick of butter cubed2/3 cup brown sugar packed1 tsp. cinnamonSprinkling of salt2 cups of marshmallowsNuts if desiredBoil potato cubes until tender, about 15 minutes. Drain. Place potatoes in a 2 quart casserole dish or 13 by 9 inch pan. Top with syrup, butter, brown sugar, cinnamon, and salt. Bake for 15 min. on 350. Take out of oven and top with marshmallows and cook until marshmallows are golden brown. I found by baking the toppings first, there is no need to get another saucepan out and combine sugared ingredients on the stove top.

It's the day before Thanksgiving and also the time I spend with my boys preparing the Thanksgiving meal. This Thanksgiving I will be taking bread accumulated from food pantries and using it to complete my own homemade stuffing recipe. If you don't have old bread, you can use Pepperidge Farm bagged stuffing cubes.Making your own stuffing is a quick and easy task. Just cube old bread into 1/2 inch cubes and let air dry overnight. Then put this mixuture into an oven on 250 degrees for about an hour to an hour and half, or until bread crumbs are dry. Use in the following recipe:8 cups of dried bread crumbs1/2 stick of butter1 bay leaf4 celery ribs3 large carrots1 large onion1 cup of mushrooms16 oz. package of sausage2 cloves of garlic1 1/2 cups chicken broth1/4 cup fresh or 1 tab. dried Parsley1 tsp. salt1/2 tsp. pepper1 1/2 tab. poultry seasoningIn food processor add celery, onion, garlic, mushrooms, and carrot. Whirl until mixture resembles chopped. Fry sausage until done. Add butter, and all of the vegetables. Fry until soft. Add bay leaf and spices. Simmer one more minute to infuse flavors. Toss mixture over bread crumbs and add chicken broth. Add parsley at the end. Stuff your turkey- less broth needed when stuffing a bird.

Happy Thanksgiving! I will dedicate the next few days to sharing some family heirloom recipes that are unlike you've ever tasted. Furthermore, these recipes are simple and inexpensive. These recipes will come in handy especially during this time of financial difficulty and ensure my family still has a wonderful Thanksgiving.I always buy a pumpkin during Halloween. We never carve it as it is used for pies and pumpkin bread recipes in the year to follow. This pumpkin sits out in a conspicuous place in our living room until the week before Thanksgiving to which I boil, ground, and prepare two cup portions to be frozen.

To prepare fresh pumpkin is simple. Cut open pumpkin, remove seeds and membrane, and take off stem. Put a large pot of water on to boil with a tab. of salt, and get down your food processor or blender. It doesn't matter the size of the pumpkin. These were used in antiquity for a substantial food source, so the size you pick makes no difference. Cut pumpkin in 4 -5 inch pieces and place into boiling water. Cook for approximately 20 min. or until soft. Take out pumpkin, and add to your processor or blender adding water as necessary to keep a thick consistency but still keep those blades whirling. Place into Ziploc bags measuring 2 cups of pumpkin in each and freeze.

You can use canned pumpkin in the following recipe, but once you've experienced real pumpkin you'll never turn back. This old family recipe has been tweaked over 50 years and still bestows accolades whenever it is brought out. The rich darkness is due to the spices infused. This will be a keeper.2 cups of fresh pumpkin1 1/4 cup of brown sugar1 tsp. allspice1 1/2 tsp. cinnamon1 1/2 cup of carnation milk2 eggs2 tab. molasses1 tab. flourPie CrustWhip all ingredients together to ensure flour is blended well. Pour into pie crust. Bake at 400 for 10 min. Reduce heat to 350 and bake for an additional 45 min. Tap pie before you remove it from the oven to make sure pie filling is set. There should be no movement of filling.

This snack is just wonderful to add to a family movie night. Popcorn is inexpensive, and can be bought in quantities that will last for months. This is a family favorite, and once you purchase the popcorn you pretty much have everything else as staples on hand.

You can make this as much as you want for pennies! Makes a great snack to keep around for the kiddies. Just store in Ziploc bags and freshness will last for several days.

1/4 cup oil1/2 cup popcorn1/4 cup sugar1 tsp. salt

You must be vigilant for this one. Also be aware if the heat gets too hot, sugar will easily burn adding a burnt coating to popcorn. Heat oil on med./high and place 4-5 kernels in pot. Replace with lid. Keep shaking until popcorn pops. Add the rest of the ingredients in one shot and turn down heat to medium, and keep shaking. Shake vigorously until you no longer hear popping, but no more than a few minutes.

These salmon cakes are the most velvety delights you'll ever sink your teeth into! Don't be afraid of the added mayonnaise. It adds depth and rich flavor. You'll be putting these over a lettuce bed with lots of fresh veggies anyway! They are satisfying and fulfilling. I usually make these patties for myself and keep a few in the refrigerator and freeze the rest. With these around, I always know my needed protein requirements are met. I always have these salmon cans on hand after visiting the food bank. They are a protein staple for me to keep me healthy and fit. They may not be kid-friendly, but they are a real power boost for Moms!1 (14 oz.) can of salmon1 tab. lemon juice2/3 cup of mayonnaise3/4 cup of Seasoned Bread Crumb Recipe (Under Bread Category)1/2 cup Frozen Vegetable Seasoning Blend (Under Vegetable Category)1 jar of diced Pimentos1 tab. fresh flat leafed parsley chopped2 tsp. Seafood SeasoningOil for frying

Mix all ingredients in bowl. Add more bread crumbs if too wet. Shape into patties and dredge in more Seasoned Bread Crumbs. Add 2 tab. of oil to a non stick fry pan. Fry until golden brown.

This is a household favorite that I make once a week. In fact, my youngest son recently said, "You know, Mom, despite the fact we have little money and little state aid, we sure eat pretty well." That was a heart-warmingcompliment! Nothing frustrates you more than feeling inadequate in the food department. So, I know I'm on the right track, despite the fact I have little ingredients to work with! That is why this blog was started. It is my hope,that should you find yourself in the same economic stress, you'll be able to revert back to this site and find healthy, useful, comforting recipes.

This recipe is a "catch all". You can use any type of your favorite meat lying around. I went to a new food bank this weekend and was given 3/4 of a pound of pork chops. We have three people here, two of which are teenage boys. How can I make a good meal and fill these bellies I love so much? I decided my best bet was my latest pasta recipe. I've used sausage, chicken, pork, and beef. I use whatever I have on hand that just isn't enough for a full meal. Furthermore, it is a great use for all those spaghetti sauce cans I've accumulated.1/2 - 1 pound of any type of meat you have on hand, cut in small chunks1 box of your favorite pasta1 tab. oil2/3 cup of my Frozen Seasoning Blend recipe 1 onion2-3 cloves of garlic1/4 cup Parmesan cheese1 26.5 can spaghetti sauce1/4 cup Publix Golden Cooking Wine (optional)1 cup of mozzarella or Colby jack cheese1 tsp. Oregano1 tsp. Basil1 tsp. salt1/2 tsp. pepperCook pasta box according to directions, drain, and set aside. Put oil in fry pan and sauté onion for 5 min. Add Frozen Seasoning Blend, garlic, and meat. Fry until meat is cooked - about 10 min. Add spaghetti sauce, Parmesan cheese, cooking wine, oregano, basil, salt, and pepper. Allow to simmer for 25 min. on medium/low. Take off stove and toss with pasta. Top with cheese, put lid back on, and simmer on low for five minutes until cheese melts.

Food Facts

Today 1 in 7 families, 46 million people, rely on food pantries and meal service programs to feed themselves and their families. Hunger exists in literally every county in America, It's an urban problem, it's a suburban problem, and it's a rural problem. People who come to food banks are hard workers. They are employed. They are the school bus drivers, lab techs, receptionists, and sanitation engineers.They just can't make ends meet. Find nutritious ways to do that here.

Author

Valerie Bourbour is a writer/blogger and certified English teacher. She enjoys finding new recipes that are thrifty so that readers can create desired food budgets in today's economy.